Pop Japan

Soy sauce is a normal part of Asian food.  It is a fermented food product usually made of soy beans, salt, wheat, and yeast.

It takes only a few months to produce commercial soy sauce. But traditional soy sauce making takes much longer. Shoyu, or the traditional Japanese soy sauce takes up to two years to make. To make it, these ingredients are needed: soy beans, wheat, salt water, and mold spores.

In Japan, there are 5 types of soy sauce. These include the koikuchi or the dark soy sauce; the usukuchi, which is lighter and less salty; the tamari, which is used for dipping sashimi; and the two regional soy sauces called the saishikomi and shiro. 

Tags: Shoyu, Traditional Japanese soy sauce, Wheat, soy beans, koikuchi, usukuchi, tamari, shiro, saishikomi, mold spores